Wednesday, February 6, 2008

One Pot Rasam Rice With Tomatoes & Fresh Lime Juice

I came up with this innovation when we were sick with a bad cold. Not only did my family need a soothing bowl of Rasam Rice, I badly needed one too. So dire necessity inspired the invention of One Pot Rasam Rice and all of it disappeared in record time! The cumin and black pepper (in the rasam spices) are said to be the perfect antidotes for cold and cough. 

We love rasam and rasam rice so much, we don't wait for cold & flu season to make them. Rasam is a wonderful starter and also can make a light meal with freshly cooked rice and any simple veggie dish like Thoran, Mezhukuvarati, Upperi, "Fry", etc.


1 cup Rice (I used Sona Masuri)
1 cup Masoor Dal (Pink Lentils)
1/2 tsp Turmeric
2 tsp Salt or to your taste
2 Large Tomatoes, finely chopped
2 Tbsp Rasam Powder
1 large Lime, extract juice
4 Tbsp Chopped Cilantro


2 tsp oil
1/2 tsp Brown Mustard Seeds
1/2 tsp Whole Cumin Seeds
1 pinch Asafoetida
2 sprigs Fresh Curry Leaves, minced


Sort the dal for stones or other debris. Wash the rice and dal in two or three changes of fresh water.

Bring 6 cups of water to boil and add the rice and dal with the turmeric and salt. Bring to a boil again and reduce the heat to simmer. Cook for about 30 minutes stirring often all the way to the bottom to prevent sticking or burning. Stir in the Rasam Powder and the chopped tomatoes and cook until tomatoes are soft and practically melt into the rice mixture, about 10 minutes. At this point the rice/dal mixture should be creamy and well cooked. Add more boiling water at this point if a thinner consistency is desired. Turn off heat, place the curry leaves on top and cover.

Heat the oil in a small pan to make tadka. Add mustard and cumin seeds and cover. When the spices finish dancing, quickly add asafoetida. Stir to mix and pour carefully over the curry leaves in the pot being careful to avoid splashing the hot oil. The meeting of moist curry leaves and the hot oil is generally an exciting event; so be cautious. Stir in cilantro leaves and the lime juice and serve hot in wide soup bowls. Rasam rice delicious as is or served with simple vegetables and roasted papadams. Enjoy!!

Note: If you don't have the homemade Rasam Powder, it is a spice mix readily available at Indian grocery stores.

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